U.S. patent number 4,192,899 [Application Number 05/941,304] was granted by the patent office on 1980-03-11 for method for forming frozen meat patties.
Invention is credited to Eldon N. Roth.
United States Patent |
4,192,899 |
Roth |
March 11, 1980 |
Method for forming frozen meat patties
Abstract
A ground meat product extruded upon the outer surface of a
continuously rotating refrigerated drum and compressed to a desired
thickness by compression rolls spaced from the drum surface is
stripped from the surface as a frozen meat sheet which passes over
an expandable resilient apron to the patty former which includes a
plurality of reciprocating cutters arranged in one or more banks
across the path of the moving sheet of frozen meat. Frozen patties
thus formed by the reciprocating cutters slide onto a conveyor belt
and are carried to the next station, e.g., packaging, while the
waste sections between the cut patties drop to another conveyor
belt that returns them to be re-ground for reprocessing in the
system.
Inventors: |
Roth; Eldon N. (San Francisco,
CA) |
Family
ID: |
27119459 |
Appl.
No.: |
05/941,304 |
Filed: |
September 11, 1978 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
|
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778492 |
Mar 17, 1977 |
4138768 |
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Current U.S.
Class: |
426/513; 426/143;
426/503; 426/516; 426/517; 426/524 |
Current CPC
Class: |
A22C
7/00 (20130101); A22C 7/0076 (20130101); A23B
4/064 (20130101) |
Current International
Class: |
A23B
4/06 (20060101); A22C 7/00 (20060101); A23P
001/00 () |
Field of
Search: |
;426/502,512,524,503,513,516,517 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Lindsay, Jr.; Robert L.
Attorney, Agent or Firm: Fitch, Even & Tabin
Parent Case Text
This is a division of application Ser. No. 778,492, filed Mar. 17,
1977, now U.S. Pat. No. 4,138,768.
Claims
What is claimed is:
1. A method for forming a frozen patty of a ground meat product
comprising the steps of:
mixing together the components of the desired meat product;
applying said product to the outer surface of a rotating
refrigerated drum;
compressing said applied product with at least one compression roll
mounted on an axis parallel with the axis of said drum and spaced
from the surface by a distance corresponding to the desired
thickness of the patty to be formed;
stripping the sheet of frozen meat product from the drum surface
with a scraper bar mounted adjacent said surface;
passing said sheet to a patty-forming table by continuously sliding
said sheet to said table from the drum as the product is stripped
from the drum; and,
forming patties from the sheet of frozen meat product by actuating
at least one bank of reciprocating cutters positioned across the
path of said sheet and arranged to punch through the frozen meat
product in said sheet.
2. The method claimed in claim 1 further including the steps
of:
passing the formed patties over slides extending from said forming
table to a conveyor, said slides being narrower than said patties
and spaced to permit the frozen waste between the formed patties to
drop to a collector;
recycling the frozen waste meat product so collected by mixing it
with new components of the meat product in accordance with the
first step of the method whereby the added frozen waste will lower
the temperature of said new components.
3. The method claimed in claim 1 in which each of said cutters is
mechanically reciprocated by a rotating cam that forces said
cutters through the sheet of meat product.
4. The method claimed in claim 1 in which each of said cutters is
pneumatically reciprocated by a pneumatic piston assembly coupled
to drive said cutter through said sheet of meat product.
5. The method claimed in claim 1 further comprising the step of
selecting temperatures of the drum surface and meat product prior
to said step of applying said product to the outer surface of the
drum in order to maintain a differential between said temperatures
of the drum surface and meat product to cause adhesion
therebetween.
6. A method for forming a frozen patty of a ground meat product
comprising the steps of;
mixing together the components of the desired meat product;
providing a rotating refrigerated drum having an exterior heat
exchange surface;
selecting the temperature of said product and the heat exchange
surface of the refrigerated drum to maintain a differential
temperature for assuring adhesion of said product to said drum
surface;
applying said product to said exterior surface of said drum
compressing said product with at least one compression roll mounted
on an axis parallel with the axis of said drum;
controlling thickness of said product applied to said drum
corresponding to the desired thickness of the patty to be
formed;
stripping the frozen meat product from the drum surface; and
forming patties from the ground meat product.
7. The method claimed in claim 6 wherein said step of controlling
the thickness of the meat product applied to the drum is
accomplished by said compression roll.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
The invention described herein is related to the applicant's
copending patent application, Ser. No. 688,599, filed May 21, 1976
for "Refrigeration Apparatus for Viscous Paste Substance" now U.S.
Pat. No. 4,098,095. That copending application describes a
refrigerated drum of the type used in this present invention, but
which was developed for freezing a warm viscous meat protein paste
that had previously been heated to render and remove all fat
materials.
BACKGROUND OF THE INVENTION
This invention relates to food production and particularly to the
apparatus and method for freezing a sheet of a comminuted meat
product and for automatically cutting and forming serving size
patties from the frozen sheet.
Many different types of processors have been developed for
automatically and rapidly forming individual servings of ground
meat products which are later frozen, packaged and marketed for
eventual use as, for example, hamburger steaks or sandwich patties,
Salisbury steaks, buttered steaks, etc. In the production of
virtually all of this type of convenience food, the product is cut
and formed while it is at a room temperature and, ultimately,
frozen and packaged. For example, U.S. Pat. No. 3,347,176 describes
an automatic patty press that molds meat at room temperature into
non-compacted patties that are later frozen and packaged. Other
types of patty-forming apparatus overcome the dangers inherent in
permitting ground or chopped meat to be processed at room
temperatures and therefore utilize refrigerated die members to
simultaneously form and freeze the room temperature meat. For
example, U.S. Pat. No. 3,852,507 describes equipment that presses
meat between refrigerated die members to form a loaf having a
uniform cross-section that is frozen to a depth of approximately
one-eighty of an inch for facilitating subsequent slicing, freezing
and packaging. Still another type, such as that described in U.S.
Pat. No. 3,463,924, extrudes and spreads the ground meat product on
a refrigerated endless belt which passes beneath rotary blades that
score the frozen meat which may later be broken into rectangular
serving portions.
SUMMARY OF THE INVENTION
In the method and apparatus of the present invention, the ground
meat product is spread to the desired thickness on the outer
surface of a refrigerated rotating drum where it is frozen and
stripped from the drum surface to slide along an expandable
resilient apron to the patty former which includes one or more rows
of reciprocating cutters which punch patties of the desired
configuration from the moving frozen sheet of meat. The patties
thus formed slide to a conveyor that carry them to the next
processing station, while the waste sections between the cut
patties drop to another conveyor that returns them to be re-ground
along with new unfrozen meat.
BRIEF DESCRIPTION OF THE DRAWINGS
In the drawings which illustrate a preferred embodiment of the
invention;
FIG. 1 is a perspective view illustrating the apparatus of the
invention;
FIG. 2 is a sectional elevation view of one of the reciprocating
punches;
FIG. 3 is a plan view of the punch area of the apparatus
illustrating the operation of two banks of staggered reciprocating
punches;
FIG. 4 is a sectional elevation view illustrating an alternate
embodiment of a reciprocating punch for forming circular patties
with a central hole therethrough;
FIG. 5 is a perspective view illustrating a patty formed with the
reciprocating punch of FIG. 4;
FIG. 6 is a perspective view illustrating the formation of frozen
oval or elliptical patties; and
FIG. 7 is an elevation view illustrating an alternate press
configuration using a pneumatic piston actuator for punching out
circular patties from the frozen sheet.
DESCRIPTION OF THE ILLUSTRATED EMBODIMENT
Turning now to the illustrated embodiment of the invention, FIG. 1
is a perspective view illustrating a drum 10 rotatable about a
hollow shaft 12 in which a suitable refrigerant is admitted into
the interior area of the drum to rapidly chill the material on the
arcuate surface of the drum. Preferably, the surface of drum 10 is
constructed of a thin metallic sheet of high heat conductive
material so that a ground meat product forced through the inlet
nozzle 14 and into the nip between an inlet roll 16 and the drum
surface will adhere to the drum surface and become frozen, or
substantially frozen, within one revolution of the drum.
The ground meat product 18 which may, if desired, be combined with
various seasonings, grains, etc., to produce specialty items, is
forced through the nozzle 14 and into the nip between the roll 16
and drum 10, at room temperature or, as will be subsequently
explained, slightly below that temperature. When forced against the
freezing surface of the drum 10, the moist product will adhere to
that surface. Downstream from the inlet roll 16 is a compression
roll 20 and yet further downstream is a second compression roll 22.
The purpose of the rolls 20 and 22 is to compact the freezing meat
on the drum surface to the desired thickness and also to assure
that the meat continues to adhere to the drum surface.
Spaced further downstream and as closely as practical to the inlet
nozzle 14 is a knife-edged scraper blade 24 which strips the sheet
or layer of the frozen ground meat product 18 from the drum surface
where it passes beneath a guide roll 26 and over a flexible
resilient apron 28 to the patty-forming table 30.
The flexible resilient apron 28 is preferably a thin stainless
steel sheet having a width corresponding to the width of the drum
10 and a length of approximately one and one-half feet. The apron
28 is attached at one end to the structural member (not shown) that
supports the scraper blade 24 near the guide roll 26 while the
downstream or opposite end of the apron 28 loosely engages the
lower surface of the patty-forming table 30 so that it may be
permitted to slide away from the table 30 when the sheet or layer
of frozen meat product 18, continually moving from the drum 10, is
momentarily halted by the action of the reciprocating cutters at
the patty-forming table 30. Thus, the resilient apron 28 between
the guide roll 26 and the reciprocating punches enables the meat
layer to pass over the patty-forming table 30 without danger of
fracturing or buckling.
Mounted above the patty-forming table 30 upon a suitable structural
member 32 are one or more banks of reciprocating punches, such as
the single bank of four punches 34 illustrated in FIG. 1. In the
FIG. 1 embodiment, the punches 34 are pneumatically operated by
individual cylinders, with one cylinder being provided for each
punch, and the member 32 carries a manifold 35 to supply air to the
cylinders. As the frozen layer of the ground meat product 18 passes
from the surface of the resilient apron 28 and onto the
patty-forming table 30, the punches 34 are actuated to form
circular patties 36 which, after being cut from the frozen sheet,
pass down slides 38 onto a conveyor belt 40 where they are conveyed
to the next processing station, such as the packaging station. The
slides 38 are preferably metal strips that are approximately
one-half the width of the patty and are aligned directly downstream
of each cutter or punch 34 so that there is a space between
adjacent slides approximately equal to the width of the slides. The
circular patties 36, upon being cut from the frozen layer of meat
18, produce small waste portions 44 of frozen meat. Because of
their small size, these waste portions 44 readily drop through the
spaces between the narrow slides 38 which guide the patties 36 to
the conveyor 40. The waste portions 44 are then conveyed and mixed
and ground at grinder 46 with new incoming meat product received
from grinder 48. The frozen waste portions 44, while being
thoroughly mixed with the new incoming meat product, absorb some of
the heat from the new meat product, thereby lowering the
temperature of the entire mixture introduced onto the drum 10
through the inlet nozzle 14. Thus, the waste portions 44 from the
ground meat product 18 not only are recovered but, also, serve to
refrigerate incoming meat so that, when applied to the refrigerated
drum 10, rapid freezing of the combined mixture is promoted.
FIG. 2 is a sectional elevation view of a mechanically actuated
reciprocating cutter which is actuated by a cam 50 revolving on an
externally rotated cam shaft 52. Cam 50 is in contact with the top
surface of a tubular piston member 54, the external tubular surface
of which is slidably mounted within a cylinder 56 attached to a
structural member 58 suitably positioned above the patty-forming
table 30. The lower end of the tubular piston 54 is provided with a
flange 60 which has a peripheral dimension and configuration
corresponding to the size and shape of the desired patty. Thus, for
a typical sandwich hamburger patty, the flange 60 would be circular
and approximately four inches in diameter and, for other patties
such as buttered steaks, would be oval or elliptical with
dimensions of approximately a three-inch width and a six-inch
length.
Removably connected to the periphery of the flange 60 is a cutter
62 shaped to conform to the flange 60 and the patty to be cut and
provided with a sharpened cutting edge 64. The cutter 62 is
attached to the flange 60 by screws 66 so that the cutter 62 may be
readily removed from the flange for sharpening or replacing, as
required, or for cleaning of the interior of the cutter.
Mounted within the bore of the tubular piston 54 is a stripper
plate rod 68, the top end of which is spring-loaded by the
compression spring 70 and the bottom end of which supports a
stripper plate 72 having a diameter slightly less than that of the
cutter 62. The stripper plate rod 68 is provided with a
circumferential groove so that a set screw 74, extending through
the wall of the piston 54 and into that groove, will prevent the
accidental removal of the stripper plate piston 68 and its
supporting plate 72.
In operation, rotation of the cam shaft 52 urges cam 50 against the
top surface of the tubular piston 54, thereby forcing the piston
54, together with the cutter 62, through the layer of frozen meat
18. As the cutter 62 is forced downward, the stripper plate 72
contacts the top surface of the meat layer 18, forcing the
contraction of the spring 70. Further rotation of shaft 52 releases
the downward force against the piston 54 and a spring 76, coupled
between the flange 60 and the structural member 58, lifts the
cutter and its associated assembly from the surface of the formed
meat patty. Spring 70 continues to exert force against the top of
the piston 68 and stripper plate 72, therefore holding the formed
patty down against the top surface of the patty-forming table 30
until the cutter 62 has been completely removed from the layer of
frozen meat product 18.
The punches illustrated in FIG. 1 have been shown to be in a single
bank of four units. Obviously, the number of punches may be
increased or decreased as needed and as determined by the width of
the frozen meat layer 18 and the size of the punches. As shown in
FIG. 3, the punches may be arranged in two or more rows or banks
and may be staggered or meshed together so that the waste portions
44 between the formed patties 36 are smaller than those produced by
a single row of punches 34, as shown in FIG. 1.
Illustrated in FIG. 4 is an alternate design for a punch which
produces the novelty-shaped patty 80 illustrated in FIG. 5. The
punch illustrated in FIG. 4 is similar to that illustrated in FIG.
2 except that a solid circular rod 82 is rigidly attached by a
screw 84 to the wall of the tubular piston 54. The rod 82 is
sharpened at its lower end so that it will punch the center hole as
shown in FIG. 5. The stripper plate 72a of FIG. 4 is connected to
the lower end of a sliding tube 86 which is mounted within the bore
of the tubular piston 54a and functions the same as the stripper
plate rod 68 as described in connection with FIG. 2. In the
embodiment illustrated in FIG. 4, the patty-forming table 30a is
provided with suitable apertures 88 that are aligned coaxial with
the cutting rod 82 so that, upon actuation of the punch, the center
or waste portion of the patty 80 will be permitted to drop through
an aperture 88 onto a suitable conveyor which will carry it back
for reprocessing through the system as previously described.
FIG. 6 illustrates a typical arrangement for staggering two rows of
reciprocating cutters containing oval or elliptical cutter blades
for cutting and forming meat products commonly known as buttered
steaks, Salisbury steaks, chopped cutlets, etc. It will be noted
that the waste portion 44a between the patties is relatively small,
so that a minimum amount of the meat product will be returned for
reprocessing.
FIG. 7 is an elevation view of a pneumatically operated
reciprocating cutter and illustrates the cutter 92 connected to the
reciprocating shaft 94, the other end of which is connected to a
piston (not shown) within the cylinder 96. Cylinder 96,
necessarily, is connected to a stationary structural member 58 and
its intake port 98 and exhaust port 100 are suitably connected to a
pneumatic source and control (not shown). The cutter 92 of the
embodiment illustrated in FIG. 7 is different from that previously
described in connection with FIGS. 2 and 4 in that the cutter 92 is
a solid tool steel plate having a concave lower surface that
provides a sharp lower cutting edge 102 and the table 30b is formed
with openings 103. The edge 102 of the cutter 92 mates with and
cooperates with a corresponding edge 104 of the opening 103 so
that, upon actuation of the cutter 92, the layer of frozen meat
product 18 is sharply broken between these edges to form the
desired meat patty 106 and thereupon passes through the table 30b
and drops to the belt conveyor 108. Because the cutter 92 is a
solid plate and not a ring cutter with a stripper plate, as
described in connection with FIGS. 2 and 4, the lower concave
surface of the cutter 92 may, upon occasion, become vacuum sealed
to the top surface of the frozen meat layer 18 so that the patty
106 will not be ejected through the opening 110 in the
patty-forming table 30. Therefore, the cutter 92 is provided with
vacuum breaking holes 112 which admit air between the lower surface
of the cutter 92 and the upper surface of the patty 106 to relieve
the vacuum and therefore permit the patty to drop through the
aperture 110 to the conveyor 108. In the vent that the vacuum
breaking holes 112 do not provide sufficient air to force the patty
106 from the cutter 92, it may be necessary to vent air from the
exit port 100 of the cylinder 96 into the holes 112 to force the
patty 106 from the cutter 92.
CONCLUSION
Although preferred embodiments of the invention have been
illustrated and described, it should be understood that the
invention is not intended to be limited to the specifics of these
embodiments, but rather is defined by the accompanying claims.
* * * * *